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CULTURAL AND WILD PLANTS
Turnip fodder (turnip). Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Turnip fodder (turnip), Brassica rapa. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Brassica Family: Cabbage (Brassicaceae) Origin: South and Southeast Asia Area: Turnip (turnip) is widely distributed in temperate climates, grown throughout the world, especially in Europe and North America. Chemical composition: Turnip feed contains many useful substances, including vitamins (A, C, B1, B2, B3, B6, E), minerals (calcium, magnesium, iron, phosphorus), fiber, phytonutrients and antioxidants. Economic value: Turnip fodder is used as livestock feed and also for biogas production. In addition, juice, canned food, salads and other dishes are made from it. Turnip fodder is also widely used in cooking of different peoples of the world. Legends, myths, symbolism: Symbolically, fodder turnip can be associated with stability and strength. As livestock feed, it is a necessary part of agriculture and provides a strong bond between animals and the land.
Turnip fodder (turnip), Brassica rapa. Description, illustrations of the plant Forage turnip, Brassica rapa subsp. rapifera L. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
Biennial herbaceous plant. In the first year it forms a thickened fleshy root crop and a rosette of leaves, in the second year it forms a leafy flower-bearing stem. The leaves are elongated, covered with bristles. The flowers are small, yellow, collected in an inflorescence shield. The fruit is a multi-seeded pod with a spout. Seeds spherical, brown. Blooms in May-June. Homeland turnip - Mediterranean. Introduced into culture over 4000 years ago. Long before our era, the Greeks used this plant for food, for treatment and for livestock feed. In those days, turnips were as popular as potatoes are today. In Rus', turnips were revered for the second bread. Simple farming practices, high yields, a rather pleasant taste, and a quick feeling of fullness - all this contributed to the fact that turnips were the most common vegetable. For economic purposes, turnips are divided into lettuce varieties with hairless leaves and root crops. Root vegetables contain sugars, fiber, proteins. They contain a lot of potassium, calcium, magnesium, phosphorus, iron, manganese, zinc, vitamins, especially C, B1, B2, carotene. Phenyl mustard oil, which, along with vitamin C, is also found in young leaves, gives turnip a specific smell and taste. It has long been used as a medicinal plant. In folk medicine, its laxative, antiscorbutic, diuretic, expectorant and sedative properties were used. Turnip juice with honey was used to treat gastrointestinal diseases, scurvy and as a means of stimulating cardiac activity.
In scientific medicine, turnip juice is used as a diuretic and expectorant. The use of turnips has a therapeutic effect on hypacid gastritis, spastic colitis, dysfunction of the biliary tract, lethargy of the intestines. Due to the presence of phenyl mustard oil, turnip exhibits antimicrobial properties; it is successfully used for the prevention and treatment of beriberi in the northern regions, where there is not enough vegetables and fruits. In the old days, turnips were eaten steamed, boiled, fried, kvass, with butter. They knew how to cook delicious kvass from turnips, and its leaves were fermented for the winter and cooked cabbage soup from them. Nowadays, unfortunately, the nutritional value of this plant is underestimated; it is used more for fodder purposes along with the forage crop turnip. Meanwhile, both in terms of its nutritional and taste qualities, turnips can rightfully take pride of place in the diet of a modern person, enrich and decorate our table. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
Turnip (turnip), Brassica rapa L. Botanical description, distribution, chemical composition, features of use
Cabbage family - Brassicaceae. Biennial plant. In the first year of life, it forms a fleshy root crop with smooth skin. Basal leaves are lyre-shaped, yellowish-green, covered with bristles; stem - bluish; the lower ones are similar to the basal ones; upper - stem-bearing, sessile, lanceolate The flowers are yellow. The fruit is a multi-seeded pod with a spout. Blooms in May - September. The fruits ripen in August - September. Grows in the fields. European-Anterior Asian view. Turnip roots contain various mineral elements (potassium, calcium, phosphorus, magnesium, iron, etc.), a rich set of vitamins (thiamine, riboflavin, pyridoxine, pantothenic, nicotinic, ascorbic acids, carotene), carotenoids and anthocyanins, carbohydrates, proteins, organic acids, sterols, essential oils. The seeds contain 33-45% fatty oil and a small amount of essential oil. Fatty oil includes unsaturated fatty acids (linolenic, linoleic, etc.). The presence of mustard oils gives turnips a peculiar taste and smell. For economic purposes, garden turnips are divided into a vegetable crop and a fodder variety - turnip. Not only root crops are used for food, but also young leaves, reminiscent of mustard in taste. Turnip leaves were served as a salad. The use of turnip leaf lettuce was especially popular in England. Raw turnips and turnips are slightly bitter. To remove bitterness, root crops are preliminarily doused with boiling water before stewing or baking. Root crops are suitable for preparing salads and side dishes (stewed) for fried pork, lamb or meatballs.
Turnips are highly valued in dietary nutrition. Doctors recommend using it (especially fresh) for constipation, as a tonic, vitamin and appetite-increasing remedy, especially in the winter-spring period. The presence of mustard oils and phytoncides gives the plant bactericidal properties. In folk medicine of the past, turnips were widely used as an antihelminthic and antitussive, diuretic and sedative, for acute laryngitis, bronchial asthma, gout, and for rinsing with toothache. Turnip and turnip are contraindicated in acute inflammation of the stomach and intestines. Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.
Turnip, Brassica rapa L. Classification, synonyms, botanical description, nutritional value, cultivation
Synonyms: Brassica rapa var. rapifera Metzger, Br. rapa var. esculenta. Names: German Speiserube, Wasserrube, Mairube, Herbstriibe, Krautrube, Weisse Rube; Goal. harep; dates turnips; Swede, turnip, ravor; English turnip; fr. navet; it. rapa, navope, Spanish nabo; rum. navete; hung. Kerek repa; feher hera; words, hera; Serbian, bela (bijela), repa, okruglica; Czech ripa; Polish rzepa. Turnip is a biennial plant. There are quite a few varieties. For food purposes, mainly varieties with short roots (round, flat) are cultivated. Turnips (or fodder turnips), on the contrary, mostly have an elongated root crop. Turnip is crossed with rutabaga, and this is easier if the turnip is taken as a mother plant. In the first year of life, turnip forms a rosette of leaves and a root crop. In the second year, a stem appears, the upper leaves of which are sessile with stem-bearing bases. The lower leaves on the stem are similar to the basal ones. The flowers are yellow; fruits are long pods. Turnip culture is widespread almost everywhere. Turnip is successfully cultivated in the conditions of the Far North (especially northern varieties: Solovetskaya, Karelskaya, Petrozavodskaya, etc.); in the south, a peculiar type of so-called southern turnips has developed. The turnip is considered a long-day plant, but the relation to the photoperiod of its various cultivars has not yet been elucidated. The greatest variety of varieties and forms of turnip is characteristic of Asia and Western Europe. But here one interesting circumstance should be noted: in Asia there are no yellow meat turnips at all. Author: Ipatiev A.N.
Turnip, Brassica rapa. Methods of application, origin of the plant, range, botanical description, cultivation
Turnip is an important source of fiber - 1,4%, mineral salts and vitamins, especially PP. The content of vitamin C - 20-25 mg / 100 g. The leaves of a number of varieties eaten contain a large amount of carotene; vitamins and mineral salts are formed in them even more than in root crops. Root vegetables and turnip leaves are used to prepare various dishes; the leaves are often used in salads (they are very rich in vitamin C, which makes salad varieties especially valuable when grown in the winter). If sown late in autumn, the plants can be used next spring for greens. In the UK and a number of other countries, lettuce turnip varieties are used for this purpose, the leaves of which are devoid of pubescence. Southern Europe and Afghanistan are considered to be the centers of primary occurrence and morphogenesis of turnips. Modern lettuce varieties originate from Japan. At present, the culture has spread widely both in temperate countries and in the tropics. Turnip (Brassica rapa L.) is a root plant from the Cabbage family. In temperate latitudes, it develops as a biennial plant. In the 1st year of life, it forms a basal rosette of leaves and a root crop, in the 2nd year it blooms and forms seeds. Southern forms, when sown, often bloom in the 1st year of the root crop. The root crop is flattened or oblong in shape. The flesh is white or yellow. With a lack of moisture and nutrients in the soil, root crops can acquire a bitter taste. Turnip leaves are both with and without pubescence (in lettuce forms). Seed plants reach a height of 50-150 cm. The flowers are yellow, collected in a brush. The pods are elongated, with a spout. Seeds are black or dark red. Weight of 1000 seeds - 3-4 g. In the tropics, turnips are mainly grown in the highlands, often during the dry season. Sowing is carried out in rows to a depth of 1-2 cm, row spacing 25-30 cm; after thinning the distance between plants in a row of 10-15 cm. During cultivation, it is necessary to regularly water, as in dry soil the roots grow small. Early varieties are harvested already 60-70 days after sowing, when the root diameter is 4-6 cm. The average turnip yield is 20-25 t/ha. Authors: Baranov V.D., Ustimenko G.V.
Everything revolves around the turnip. Featured article
The old Russian fairy tale "Grandfather planted a turnip" is apparently not about the usual yellow-skinned turnip, but about the stern turnip. It is at the turnip that such enormous root crops grow that at least call for help. Five or six kilograms. They are not flat, but round or even longish, not at all like our garden turnips. They are often white in color, sometimes with a purple sheen at the top. Enticed by the staggering yields, growers in the twenties tried to breed more and more turnips. Enormous, like sugar loaves, living lumps stuck out of the ground in autumn. Their tops towered above the soil, appetizingly gleaming with a dull matte blue. Crispy white flesh, like compressed snow, seemed as juicy as that of a watermelon or melon. It was this juiciness that let me down. When the contents were analyzed, it turned out that the giant vegetable accumulates little nutrients. In a long line of domestic root crops, it occupies the very last place. Not without reason, before the revolution, only landowners dared to sow it. And then voices of doubt were heard: is it worth growing? Too much water! And the areas under fashionable vegetables have shrunk. However, livestock breeders intervened here: milk yields are growing! It turns out that turnip is a milk-producing vegetable! And again, the cursed plant becomes desirable and fashionable. New Zealanders and Australians already feed them sheep. Profitable. No need to bother yourself and dig watery blocks. Sheep are transferred to self-service. If you want to eat - dig yourself. They're digging. And how! They even eat! So the asthma attacks begin. Well, rightly so, do not be greedy! The real turnip paradise is in England, where every night the abundant dews (precisely those that do not allow cucumbers to grow) enliven the vegetation, and the giant vegetable is excellent. A hundred years ago, the British came up with the saying "Turneps is the pivot on which the whole economy revolves." They almost deified this plant and believe that the country owes all its success in raising livestock and in many other things to it. Now everyone seems to understand that it is risky to drive this creature from the fields. It is also so good that it goes further north than others. For the Arctic Circle. In the icy tundra What are you going to replace it with? And yet, observing objectivity, we must admit the following. Although we get more milk from the new culture, but what kind? Opinions are different here. Some say that milk has become tastier. Others are the opposite. And that milk products have become worse, they explain that the turnip, like our yellow turnip, has a sharp "turnip" taste. It is given by mustard oils (after all, relatives of mustard). Livestock breeders, of course, conducted special studies on how many of these oils are in the feed and how much is supposed to be eaten by a cow without harm to milk and itself? It turned out that no more than six grams per day. This means no more than 30 kilograms of turnip per day. What if our cow wants to eat forty? If so, then you need to breed varieties where there would be less mustard oils. Or not at all. And now, understanding this difficult issue, botanists noticed that the turnip taste decreases in those specimens where the leaves are more dissected. So, it is worth selecting such forms - and the issue is resolved? May be so. But then a new problem arises. What if the cows don't like the new food? Let's compare with our human tastes. After all, varieties of garden turnips have long been bred almost without mustard oils. Root crops are very tender, juicy. But opinions are divided. Some consider this turnip to be completely tasteless. What's a turnip without the sharpness that burns your mouth? Just grass! And for this reason, preference is given not so much to the root crop as to "tops" - a rosette of leaves. They make a salad out of them. They say that it is the most piquant of all salads. And most importantly, the cheapest source of vitamin C. The Germans have their own opinion about turnips. Of all varieties, they have long respected one small turnip from the Teltow district near Berlin. The root crop of the Teltovskaya turnip is the size of a chicken egg, and shaped like a spindle: not flat, but long. There is not much juiciness in it, but the pulp is very tender, sweet and satisfying, like marshmallow. And although the appearance of the root crop does not make an impressive impression, the sharp spicy taste is remembered forever. Lovers of delicious food begin to look for a rare vegetable. It is ordered at gala dinners. And Berlin restaurants in previous years, with the help of the Teltow turnip, recruited regular visitors for themselves. The incomparable slut was also taken to other German cities. Shipped abroad. Of course, the Teltovo gardeners could not maintain their monopoly for long. Little by little, they began to grow their favorite vegetable near Hamburg and Magdeburg, where soils resembled those of Telt. He grew up there, even improved his appearance. But the quality was no longer the same ... The British made the same attempt. Since the XNUMXth century they have been considered masters of rap. Turnips from there and went. But with the Teltow turnip they were not lucky. True, she became more impressive with them, lengthened and turned yellow. But it has lost its sweetness and sharpness. I don't know if anyone suggested to the British or if they thought of it themselves, but decided that it was all about the soil. Get that Teltow land! Let's go to Germany. Dug up. They brought it. They sowed a turnip. And again failure. Even in its native land, the turnip failed. What did she miss now? The Hamburg Germans also tried to bring land from near Berlin. Spread in a thick layer. They gave such careful care that the most exquisite, most precious vegetables were not honored. But everything went to waste. The better the care was, the further the capricious treasure deviated from the standard. The impression was created: in order to become perfection, the turnip had to break through, squeeze through the stubborn, heavy and dense clay. In the end, the matter was so confused that no one could figure out what kind of soil the unfortunate creature needed. Even the authors of well-known textbooks and manuals made mistakes. R. Schroeder, the author of the "Russian Garden", which has gone through eight editions, assured that the Teltovsky turnip retains its qualities only on sandy soil. And if it is sown on clay, then it loses its pleasant taste, becomes lanky, loose and, in addition, also empty. Others believed that the situation was just the opposite, that clay soil was needed, but it degenerated on sandy ones. The agronomist V. Gomilevsky resolved the confusion. Indeed, the Teltowska turnip lives among the vast array of barren Brandenburg sands. That is why many seed merchant catalogs have stated that it requires poor, sandy soil. In fact, an island of heavy, dense clays wedges into a sea of lean sands. It is on the clay island that a unique creature is grown. In general, it was not possible to approve the Berlin baby abroad. And in her homeland, she began to gradually disappear. Experts from Germany, who wrote an excellent book "The Fruits of the Earth", no longer mention it. And there is no way to lose this class. It has many benefits besides taste. The first plus is that it keeps well. The second - there is so much edible in the pulp! The third one is not affected by the dangerous disease of other rappers - kila ... However, the latter is justified only near Berlin. And when they sowed near Leningrad, she fell ill. Cause? For now, we can only speculate about it. Perhaps the fact is that the soils of the Teltovsky district are unsuitable for kila? Or maybe the little turnip growing in solitude did not acquire immunity in time? Another thing is our yellow Petrovsky turnip. It has been widely grown for a long time. Keila got sick more than once. And when artificially infected - survived.
And now it's time to talk about some other enemies of the turnip tribe. The earth flea occupies the first place in terms of harmfulness. Such a small bug, the size of a millet grain. Jumps great, just like a real flea. Thirty centimeters high. Adult root crops are not touched, but the seedlings are shaved clean before they are coarsened. Sometimes you have to reseed everything. Russian peasant women, of course, had a way of dealing with a flea. They did so. They took a small board, similar in size to the one on which they iron clothes. They smeared with tar and carefully, slowly moved over the ridge. Earth fleas jumped up and stuck. Those who were short on time acted differently. They placed old tar buckets upside down on the ridges, giving the bugs the right to jump and stick at a convenient time for them. Still others sprinkled the crops with ashes from the oven or simply dust from the highway. Maybe because it accumulated more tar that dripped from passing carts? Good or bad, these techniques, but they were suitable only for vegetable gardens. In the fields, the peasants developed a different strategy. We chose a reliable landmark - Peter's Day. He arrived at the end of June. So that the flea did not touch the turnip, it was necessary to manage to sow in such a way as to get a marketable product by Peter's day. For this, seeds were sown at the end of April. And until the flea appeared, the seedlings had time to coarsen. The flea did not touch the hard shoots. However, early turnips are not suitable for storage. For winter stocks, they sowed late, when the flea armada had already departed. The sowing date again fell on Peter's day. It seems that's why they called our yellow turnip Petrovskaya. And Finnish gardeners use a different method of protection. Sow the seeds in two steps. Their field is plowed up so that ridges and furrows are obtained. The first sowing is done in ridges. The second - a few days later - into the furrows. Here the sun warmed - and shoots appeared. On the ridges and in the furrows. The flea goes out to feed and meets seedlings of different ages. Chooses more tender - those that are sown in the furrows. While fiddling with them, early shoots on the ridges will coarsen and are no longer inaccessible to the bug. And now it remains to answer the question that will surely arise: how did it happen that the turnip that nurtured our ancestors, the northerners, suddenly seemed to disappear from the field of view of agronomists? It disappeared so thoroughly that not all textbooks even mention it. It's because of the potatoes. It was he who ousted the yellow beauty from the fields and gardens. And this oblivion sometimes cost the peasant dearly.
There was such a case. After one dry summer in the city of Vitebsk, a book called "Turnip - a life-saving remedy during a crop failure" was published. Its author, Ya. Borokhovich, offered his own strategic plan. When the bread dries up from the summer heat and when those crumbs of grain that survived are collected, do not lose heart and do not give up. Sow turnips on the stubble. Turnip is a fast growing plant. It only takes six or seven weeks from sowing to harvest. By the autumn she will have time to ripen. In addition, at this time the flea will already disappear and you will not have to fight it. Then collect the roots. Grate. Mix in half with flour and bake bread. Borochovich ter and bake. The bread turned out even tastier than regular bread. And more vitamin. In addition, it did not get stale so quickly, which particularly struck Borochovich. Then, when better times came, he could no longer leave the turnip and continue baking non-stale bread. This last fact can be explained quite easily, given that turnips contain a lot of sugars and the lion's share of them are fructose and glucose. By themselves, they are much more useful than sucrose, which is almost absent in turnips. And, if you remember that buckwheat honey kept the bread fresh for long days, then the explanation is the same here. Fructose crystallizes poorly, it is very hygroscopic. The bread draws in moisture and doesn't dry out as quickly. So, those peasants who did not forget about turnips got out of a difficult situation. If there was no wheat flour, then they stuffed cast iron with turnips, turned it over and put it in a Russian oven. It turned out the same steamed turnip, which you can’t imagine easier. If, on the next day, the same procedure was repeated again with the steamed mass, then a kind of oriental sweets was obtained. Unlike the eastern ones, the northern sweets were healthier because they contained the best set of sugars. Observing the truth, it is necessary to make a reservation: in those distant years, the turnips of the peasants were not the same as they are now. Not yellow, but variegated. In the last quarter of the last century, the well-known Sennovsky market in St. Petersburg was littered with colorful turnips. She was sold out. Loved by both children and adults, although a little bitter. But another turnip, Petrovskaya, began to seep into the market. Every year it became more, and motley less. Motley's supporters were indignant. They called Petrovskaya one-colored, dull, boring, ugly. Indeed, she did not shine with colorful colors. But there was no bitterness in her. The Petersburg buyer offered no resistance to the stranger, and little by little the variegated turnip completely disappeared from the shelves. Now few people remember her. But they remembered one relative of the turnip, who was once famous, and then forgotten. It appears in the markets of the capital when the summer ends and the motley medley of vegetables departs. When winter comes in Central Russia. Georgians who bring this herb from the south call it tsitsmaty. In Russian - watercress. Its bunches look like bunches of young dandelion leaves. The taste is rare. For us, it replaces turnip leaves, which are difficult to obtain in our harsh climate in winter. The turnip's adventures don't end there. Another story is told. A certain peasant, by the name of Sidorenko, kept chickens. In the summer, his pets grazed along with neighboring laying hens. And they were no different. However, in winter, when the cackling herd was driven into a stuffy, cramped hut, changes began. The chickens of our hero in cramped halls carried much more eggs than the neighbors, who sat in exactly the same typical chicken coops. By spring, the neighboring chickens turned out to be lethargic, as if they had lost the joy of life. On the contrary, the Sidorenkins looked like athletes, as if they had spent the winter outdoors, somewhere in Sochi. Neighbors began to suspect that Sidorenko was mixing some kind of drug into the food. Maybe even hormones? Curiosity overcame them, and they came and asked point-blank: what is the reason for such incomprehensible cheerfulness? Sidorenko led the guests into the kitchen, where the chicken coop was located. He took a piece of bread, opened the cage door and hung the crust on a hook that hung from the ceiling. Seeing the food, the chickens reluctantly approached. One of them pecked for a test, but did not eat. Then the owner replaced the bread with cucumber. The new food made a much more favorable impression on the inhabitants of the chicken coop. Several birds have already tasted. But, apparently, they were full, and interest in the cucumber quickly disappeared. - Now look! With these words, Sidorenko took off the cucumber and hung up the yellow round turnip. What started here! The chickens jumped up from their seats and rushed to the center of the chicken coop, like football players to the ball. They pushed each other away to get closer to the treasured round. Since the turnip hung high and it was impossible to reach it, they had to jump up and pluck out pieces of yellow flesh with lightning speed on the fly. - You are a wise man, Sidorenko, - the neighbors said. - Now we will feed our laying hens with turnips. But why hang it, and even so high? Isn't it easier to throw in the feeder? No, the neighbors did not think of what the point of this undertaking was. And it is precisely to make the chickens jump. Winter is long, and without gymnastics, any health will be shaken. And then you want sweets - involuntarily jump. So the Sidorenkov layers jumped all winter. And they carried more eggs. And they looked young. What's with the turnip? Despite the fact that for a bird it is the most delicious, the most attractive. And, of course, very helpful. Both sugars and vitamin C. Author: Smirnov A.
Turnip fodder (turnip), Brassica rapa. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Turnip fodder (turnip), Brassica rapa. Tips for growing, harvesting and storing
Turnip, also known as turnip (Brassica rapa), is a popular forage plant for livestock. It is a source of vitamins, minerals and other nutrients. Tips for growing, harvesting and storing fodder turnips: Cultivation:
Preparation and storage:
Forage turnip is a useful plant that is a source of nutrients for livestock. Growing and harvesting fodder turnips can be beneficial for those involved in animal husbandry.
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